Low Carb Cheesy Pork Enchiladas
- 1 1/2 cups (388.5g) prepared salsa, divided into 3 parts (1/2 cup each)
- 12 each (282g) all-purpose crepes (recipe)
- 3 lbs (1362g) Mexican-ish Shredded Pork and Sauce (recipe)
- 3 cups (339g) cheddar/colby cheese blend, shredded and divided into two halves
- 3/4 cup (172.5g) sour cream
- 6 sprigs (15g) cilantro leaves, fresh whole
Preparation time 30mins
Cooking time 75mins
Adapted from djfoodie.com
Pre-heat oven to 350° F.
Spread 1/3rd of the salsa evenly on the bottom of a 13X9 baking pan.
On a plate, spread another 1/3rd of the salsa. Carefully dip a crepe into the salsa. This will coat one side of the crepe with salsa.
Place a small amount of pork and some of the reserved cheese into the crepe. Roll it tightly.
Repeat this process, placing each rolled crepe against one side of the baking pan, above the salsa. Then, place the next crepe alongside the previous crepe, until the pan is full or you've run out of ingredients.
When the rolling process is completed, take the remaining salsa and spread it evenly on the top of the enchiladas.
Top the enchiladas with the remaining ½ of the grated cheese.
Bake until lightly brown and bubbly, roughly 45 minutes.
Garnish with sour cream and cilantro leaves.
Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 659.13 37.95g 60.45g 13.42g 2.6g 0.25g 10.57g
Basic All-Purpose Ricotta Crepes:
1/2 cup (124g) ricotta cheese, whole milk
4 large (200g) whole eggs, beaten
2 tbsp (24g) 'Swerve' or other sugar equivalent (optional)
pinch of salt
2 tbsp (28g) unsalted butter
Totals (of 7 Servings)
Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside.
Heat a lightly buttered crepe or Teflon pan over medium-low heat.
Depending on the size of the pan, add just short of ¼ cup of batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake.
Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel.
Serve hot, or layer between paper towels and refrigerate or freeze for later use.
Mexican-ish Shredded Pork:
2 tbsp (27g) light olive oil
1 medium (110g) onion, thinly sliced
4 each (12g) garlic cloves, minced
2 each (1135g) pork tenderloins, cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks)
2 tbsp (12g) ancho pepper, powdered
2 tbsp (12g) cumin seed, ground
1 tbsp (6g) coriander seed, ground
2 each (13.33g) fresno chillies (like a red jalapeño), seeds removed and very thinly sliced
1/4 cup (61g) lime juice, freshly squeezed
salt and fresh cracked pepper, to taste
Totals (of 8 Servings)
Place a medium-large soup pot on the stove, over medium heat. Make sure you have a lid.
Add 1 tbsp of the olive oil to the pot, then sweat your onions and garlic, until translucent. Adding a little salt and pepper will help this process and give better flavor.
Pre-heat a large sauté pan, on the stove.
Season the pork with a mixture of ancho powder, cumin, coriander, salt and pepper.
In a large sauté pan, add your remaining olive oil and quickly spread it around the bottom of the pan.
Add the pork to the sauté pan and sear the outside of the pork. When one side is nice and browned, turn it 90 degrees and sear a new side. When the pork has been nicely browned on all sides, add all the pork to the onions and garlic.
Add your fresno peppers and lime juice to the pork, onions and garlic. Stir.
Watch the pot. When it begins to simmer, turn the heat down to a low simmer.
Allow to simmer for roughly 2 hours, stirring and turning the pork, occasionally.
When the pork is soft and tears easily with a fork remove the pork and cut into large bite sized chunks.
Season the pork, to taste. Add a little more salt and perhaps a touch more lime juice (I tend to like a lot in mine).